steak skewers with pistachio salsa verde

At a recent ladies’ luncheon here in Charleston, SC, the host requested a coastal Italian menu. The main course featured delicate locally caught fish gently poached with tomatoes, white wine, and aromatics.

To complement the entrée without overpowering it, I started the meal with a steak appetizer. Pistachios, a staple in my kitchen, brought color and a crunch that highlighted the richness of the seared beef. Ribeye or New York strip both work well for this preparation. As a private chef, I love starting Italian menus with something herb, citrus and olive oil forward.

steak skewers with pistachio salsa verde

Feeds 6-8 as an appetizer

1 lb boneless ribeye or NY strip

Kosher salt

Cracked black pepper

1-2 teaspoons oil for searing steak

2 tablespoons finely shelled pistachios

1/2 bunch finely chopped parsley

1 small garlic clove, grated

Juice and zest of one lemon

1 tablespoon capers, finely chopped

1-2 tablespoons extra virgin olive oil, preferably Olinda

For the salsa verde, combine pistachios, parsley, garlic, lemon juice, lemon zest, capers, olive oil, salt, and pepper in a medium bowl. Set aside.

Season both sides of the steak generously with salt and pepper.

Heat a skillet over medium-high with a couple teaspoons of oil.

Sear the steak 2–3 minutes per side, adjusting depending on thickness.

Transfer to a cutting board and let rest 5 minutes. Cut into cubes, toss with the salsa verde, and serve on skewers.